Recipe for 24 Hour Salad


3 beaten egg yolks
2 tablespoons sugar
2 tablespoons vinegar
2 tablespoons pineapple syrup
1 tablespoon butter or margarine
dash salt

2 26 ounce cans pitted white cherries (drained)
2 20 ounce cans pineapple tidbits (drained- save syrup)
2 cans mandarin oranges
2 cups mini marshmallows
1 cup heavy cream (whipped)

Combine egg yolks, sugar, vinegar, pineapple syrup, butter, and salt in top of double boiler. Cook over hot, not boiling, water, until thick, stirring constantly. Cool.

Stir in cherries, pineapple, orange, and marshmallows. Fold in whipped cream. Spoon gently into serving bowl. Chill 24 hours in refrigerator, so flavors blend.

6 to 8 servings
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